Team Work × Classification Details: Product Manufacturing and Processing Workers (Food Products)
139 jobs found.
Syrup Manufacturer
This occupation involves manufacturing syrup for beverages (sugar solutions used as raw materials for coffee, juice, carbonated drinks, etc.). Responsible for manufacturing processes such as blending raw materials, heat sterilization, concentration, mixing, and filling.
Barley Steeping Worker (Beer Manufacturing)
Specialized occupation in the malt production process for beer manufacturing, involving soaking barley in a steeping tank for a certain period to absorb appropriate moisture and prepare for germination.
Marine Canned Food Manufacturing Worker
A job that uses seafood as raw material and performs washing, heating, filling, sealing, sterilization, inspection, and packaging on the canned food manufacturing line.
Surimi Production Worker
This occupation handles the entire manufacturing process from raw material processing to forming, heating, and packaging of fish paste products (kamaboko, chikuwa, hanpen, etc.).
Smoked Seafood Processor
A food processing job that improves shelf life and flavor by salting or brining raw materials such as fresh fish, then heating and drying with smoke.
Sushi Manufacturer (For Sale)
A job that handles everything from manufacturing sushi products to packaging and shipment preparation.
Vinegar Maker
A profession that ferments and ages raw materials such as grains or fruit wine with acetic acid bacteria, and manufactures vinegar through filtration and heat treatment.
Sun-Dried Fish and Shellfish Manufacturer
Worker who manufactures additive-free sun-dried products by salting fish and shellfish and then drying them in the sun or with a dryer.
Anko Maker
A profession that produces anko used in Japanese and Western sweets by cooking raw materials from scratch and adjusting sugar content and texture.
Koji Maker (Miso and Soy Sauce Production)
Koji makers are specialists who produce koji, the raw material for miso and soy sauce. They ensure the quality of the fermentation process through koji mold management and temperature/humidity adjustments.